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Tuesday, September 13, 2011

Raspberry Jelly Cheesecake Slice

There’s something about jelly I just cant resist. I know, it’s just plain old ordinary jelly, but it fascinates me in ways I can’t describe. There’s something about the vibrancy, the texture, the way it can easily be made plain or fancy, the way the light falls through it, the way it sets. Gelatine…one of the wonders of the cooking world. I love it! And you won't have to worry about adding layers to your hips. Jelly has to be just about fat free! No guilt in diving into a bowl of this stuff!

So I’m bringing back an old family favourite once more, and changing it a little to add my own touch.

You will just love this slice. It has a beautiful moist base that a friend described as “apple crumble-like”, topped with creamy lemon filling and then again with a layer of red raspberry jelly. It has a certain cheesecake taste and creaminess between the jelly and the base without the heaviness, and looks adorable when cut into squares.

So here you are, ladies who wanted more slice recipes. This one is simple and gets compliments all around, every time, and is perfect for just about any occasion.

RASPBERRY JELLY CHEESECAKE SLICE

BASE:

1 cup Self Raising flour

1/2 cup plain flour

1/2 cup brown sugar, firmly packed

125g butter, melted

1 tsp. vanilla essence

LEMON LAYER

1/2 can (200g) sweetened condensed milk

2 lemons, juiced

2 tsp. unflavoured gelatine

3/4 cup boiling water

TOP LAYER:

1 packet raspberry jelly

1 1/2 cups boiling water

Preheat the oven at 180C. To make the base combine flours and sugar in a bowl. Add melted butter and vanilla, and stir until well combined. Using a metal spoon or fork, press the mixture very firmly into a greased 18 x 20 dish. Bake for 15-20 minutes until golden. Remove from heat and set aside to cool.

While waiting for the base to cool, make the lemon filling. Place the boiling water into a small bowl and gradually shower the unflavoured gelatine into it so that it does not clump. Stir until dissolved. Add the lemon juice and condensed milk and stir until well combined. Pour over the cooled base and cover with plastic wrap. Refrigerate until set.

When the lemon layer is firm, take the raspberry jelly crystals and combine with the boiling water. Stir until completely dissolved and sit aside to cool for 15 minutes. Gently pour the raspberry jelly liquid over the lemon layer. Cover with plastic wrap and refrigerate until set.

Cut into squares and serve.

NOTES: Occasionally the jelly layer may escape down the sides of the base before it sets. To avoid this, firmly compact the base before cooking, and leave a lip of base mixture around the edges of the baking tray. (you can see from some of the pictures that I learned the hard way! it was still delicious though!)